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Best Chicken And Rice Recipe For Instant Pot

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Instant Pot Chicken and Rice Sweet Pea's Kitchen
Instant Pot Chicken and Rice Sweet Pea's Kitchen from sweetpeaskitchen.com

Description

This recipe is the ultimate comfort food, perfect for those busy weeknights when you need a quick, easy, and delicious meal. The chicken and rice cook together in the Instant Pot, making it a one-pot wonder that is sure to please the whole family. The result is tender, flavorful chicken and perfectly cooked rice that is infused with all the delicious flavors of the chicken.

Prep Time

The prep time for this recipe is minimal, taking only 10 minutes to gather the ingredients and prepare the chicken.

Cook Time

The cook time for this recipe is 25 minutes, with a natural pressure release of 10 minutes.

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 cup long-grain white rice
  • 1 cup chicken broth
  • 1/2 cup water
  • 1/4 cup diced onion
  • 1/4 cup diced bell pepper
  • 1/4 cup diced celery
  • 2 cloves garlic, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Instant Pot
  • Cutting board
  • Sharp knife
  • Measuring cups and spoons
  • Wooden spoon

Method

  1. Season the chicken breasts with salt, pepper, and paprika.
  2. Turn on the Instant Pot and set it to sauté mode. Add a tablespoon of olive oil and sauté the chicken breasts until browned on both sides, about 3 minutes per side. Remove the chicken from the Instant Pot and set aside.
  3. Add the onion, bell pepper, celery, and garlic to the Instant Pot and sauté until the vegetables are tender, about 3 minutes.
  4. Add the rice, chicken broth, water, thyme, salt, and pepper to the Instant Pot and stir to combine.
  5. Place the chicken breasts on top of the rice mixture.
  6. Close the Instant Pot lid and set the valve to sealing position.
  7. Set the Instant Pot to manual mode, high pressure, and cook for 10 minutes.
  8. Allow the Instant Pot to release pressure naturally for 10 minutes before opening the valve to release any remaining pressure.
  9. Remove the chicken from the Instant Pot and shred it using two forks. Return the shredded chicken to the Instant Pot and stir to combine with the rice mixture.
  10. Serve hot and enjoy!

Notes

  • If you prefer a spicier flavor, add a pinch of cayenne pepper to the seasoning mix.
  • If you prefer a creamier texture, add a splash of heavy cream or coconut milk to the rice mixture before cooking.
  • If the rice is too dry, add a splash of chicken broth or water and stir to combine.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition Info

  • Calories: 322
  • Fat: 4g
  • Carbohydrates: 34g
  • Protein: 34g
  • Sodium: 446mg

Recipe Tips

  • Make sure to brown the chicken before cooking it in the Instant Pot, as this helps to seal in the juices and keep it tender and moist.
  • Use long-grain white rice for the best results, as other types of rice may not cook evenly.
  • Do not stir the rice mixture after the chicken has been added, as this can cause the rice to become mushy and overcooked.
  • Allow the Instant Pot to release pressure naturally for 10 minutes before opening the valve, as this helps to ensure that the chicken and rice are cooked evenly and thoroughly.

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